I guess we were spoiled back in the 80s and, in part, the 90s. Sure, DA got bounced from home to home like an ugly foster child, but even so we managed to get an album every two years. It was good. We didn't know how good.

Now it's tough because the band's doing it on their own, essentially. The pressures of "the real world" dictate alternate sources of income not related to making music. Can you imagine that?

I can't. In my own private, novice's way, I make music and love every aspect of it - writing a frame of a melody or a lyric that actually says what I'm thinking, digging up a hook that actually gets the writer excited, making it all go together, coming up with artwork that makes it all fit as a piece. Even when it doesn't work, it's wonderful because you get beyond the nuts and bolts into something else. One song after another. That's all. But sometimes you get that magical "flow" and sometimes you don't.

And here you thought that abstract concept those 'artists' kept yammering about was just bull.

All of this is to say that I can't imagine such a thing out of my life and I'm only doing this as a hobby. I can't imagine how it would be for a band like DA to be in the same position. The days of being bounced around Benson labels to Word labels are over and they're not coming back. While the fans have been called before to make something happen, and have waited with patience (and sometimes well-intentioned impatience), I think it is important that, once again, we make it known we're ready... And we'll put our money where our mouths are (but not IN our mouths because that stuff is filthy).

I'm calling on all the regular posters and the lurkers alike to just step from the shadow-mode and drop a note on this topic to say, "yes, we want to make this happen". There's no reason they shouldn't be confident in a production fund by at least May...

Preheat the oven to 400 degrees F.
Rub the rack of lamb with mustard and coat with bread crumbs. In a medium saute pan, heat 1/2 cup of olive oil on medium high heat. Sear the lamb on both sides until golden brown. Place in the oven for about 8 to10 minutes. When the lamb is cooked to desired doneness, let rest for 10 minutes. Slice the lamb into 1-bone chops. Lay them against the potato salad with the bones up. Spoon the coulis around the plate and add the sliced scallions for garnish.

Preheat oven to 400 degrees F.
Toss the potatoes in the olive oil, season with the salt, freshly ground black pepper and the thyme. Place on a baking sheet and bake for 20 to 25 minutes. Pull the potatoes from the oven when they are golden brown, and let cool. In a small bowl, toss the potatoes with the pesto and chopped scallions. Season with salt and freshly ground black pepper to taste. Spoon onto a warm serving plate.

Preheat the oven to 400 degrees F.
Rub the pepper with 1 tablespoon of the olive oil. Place on a baking sheet or in an ovenproof skillet and place in the oven. Roast until the skin is evenly charred, about 20 to 30 minutes, turning every 10 minutes. Remove from the oven and place in a bowl. Cover the bowl with plastic wrap and let the pepper sit until cool enough to handle, 15 minutes. When pepper is cooled, peel and remove the stem and seeds. Place the pepper flesh in a blender. Add the remaining olive oil and water and puree until smooth. Season, to taste, with salt and pepper. Add more water or olive oil if the coulis is not the right consistency.